With the emergence of Bovine spongiform
encephalopathy (BSE) and the necessity to
guarantee cattle ages to meet export requirements of some countries, the need to accurately determine age is paramount to the
worldwide ...

Treating food with ionizing radiation improves product safety and helps maintain quality. The main selling point of irradiated foods is that it is microbially safe. Beginning in October 2002, companies could petition the ...

The use of artificial insemination can improve genetics, shorten the calving season,
and increase weaning weights by having more
calves born earlier in the breeding season.
Reasons that this technology has not been
used ...

Escherichia coli O157 is an important food-borne pathogen for which the gastrointestinal
tract of cattle is the major reservoir. Fecal shedding of E. coli O157 in cattle reflects the ability of the organism to persist in ...

Feeding newly arrived cattle is commonly
characterized by a few days of feeding longstemmed hay followed by a series of step-up diets, wherein concentrate levels are increased to promote ruminal adaptation to a highconcentrate ...

Bovine viral diarrhea virus (BVDv) is an
immunosuppressive virus affecting cattle in a
multitude of ways. The varied presentation
makes this disease difficult to identify in cow herds and the signs of a BVD infection ...

Three experiments were conducted to determine
effects of ractopamine-HCl, sold under the trade name Optaflexx, on rumen fermentation.
In experiment 1, fermentative gas production was measured in vitro to determine the ...

Rapid expansion of the fuel ethanol industry
has increased availability of distillery byproducts. Distiller’s grains with solubles
(DGS) are the predominant byproduct of fermenting grains to fuel ethanol. During this ...

Supplementation of range cattle with minerals
is a common management practice that is used to maximize performance. Flint Hills grasses provide an adequate amount of protein for the diet through the first half of a ...

A common production practice throughout the United States is to supplement protein to
cattle consuming low-quality forage (forage
with a crude protein content of less than 7%)
in order to improve animal performance ...

Low-quality forage utilization (intake and
digestion) is improved by protein supplementation. Typically, the recommendation is to select supplements that are high in degradable intake protein because this fraction of the ...

In 2003, the New Mexico Department of Health linked an outbreak of Salmonellosis with consumption of beef jerky. Due to the increasing commonality of foodborne illness
associated with dried meats, in 2004 USDA/FSIS published ...

One of the challenges regarding implementation of a national animal identification system is the logistics of reading and reporting EID (electronic identification) tag numbers as cattle move through the production cycle. ...

Many human foodborne illnesses are caused by pathogens commonly harbored by food animals. Escherichia coli O157 is one of these pathogens commonly isolated from beef
cattle feces and can enter the food chain at
harvest. ...

Gene mapping and discovery programs have resulted in the detection of numerous
DNA ‘markers’ for various beef cattle production traits. Prior to commercializing genetic markers, it is important to validate their purported ...

Sources and channels of information used
among agriculturalists have long been important issues in Cooperative Extension. A
source is an entity that originates a message. By understanding from whom producers receive ...

The purpose of this experiment was to
determine optimal levels of distiller’s grains in finished diets with steam-flaked corn or dry rolled corn. Distiller’s grains have been used extensively in regions of the country in ...